Honey Potato Rolls Food

POTATO ROLLS

Steps:

• Cook the potato in a microwave on HIGH until soft and it squeezes easily, using the designated baked potato setting, or up to 15 minutes. Peel and pass the warm potato through a potato ricer or food mill into a large bowl. (You should have 1 cup pureed potato.)
• Stir the hot water, eggs, half the sugar and yeast into the potato. Add 2 cups of the flour and the salt and mix with a wooden spoon to make a sticky, shaggy dough. Cover the bowl tightly with plastic wrap and set aside in a warm place until the dough doubles in volume, about 1 1/2 hours.
• Beat the butter with the remaining 1/3 cup sugar in a standing mixer fitted with the paddle attachment until light and fluffy. Switch to the dough hook and add the risen dough to the creamed butter. Continue to mix on low until the butter and dough come together, about 1 minute. (Stop the mixer and scrape down the bowl if needed; the dough will be very sticky.) Gradually add the remaining 2 1/4 cups of flour, about 1/4 cup at a time, to make a shaggy dough that pulls away from the side of the bowl. Continue kneading on medium speed until dough is smooth but still tacky, about 3 to 4 minutes.
• Turn dough onto a lightly floured work surface and knead by hand until dough is smooth and no longer tacky, 1 to 2 minutes more. (If the dough is still sticky, gradually add 1/4 cup flour.) Shape dough into a ball.
• Brush a large bowl with butter and turn dough around in bowl to coat lightly. Cover bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 1/2 hours.
• Generously butter two 9-inch round or square cake pans. Turn the dough out of the bowl and pat into a rectangle about 16- by 8-inches, gently pressing out excess air. Divide the dough into 32 equal portions, about an ounce each, with a pizza wheel or bench scraper.
• (If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 8 equal-sized rolls.)
• Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. (See Cook's Note) Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
• Position a rack in the center of the oven and preheat to 375 degrees F.
• Bake rolls until golden brown and puffy, and an instant-read thermometer inserted into the center of the rolls registers 190 degrees F, about 40 minutes. Remove rolls from the oven and quickly brush the tops with soft butter.
• Cook the rolls in the pan for about 10 minutes before turning them out onto a rack in one piece. Cool slightly. Serve warm or at room temperature in one piece or pulled apart as individual rolls.

POTATO ROLLS

Steps:

• Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
• Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
• Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
• Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

HONEY ROASTED RED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
• Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
• Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

HONEY-OAT PAN ROLLS

Steps:

• In a large bowl, mix 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat water, honey and 4 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Bake 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.

HONEY POTATO ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the mashed potatoes, butter, honey, eggs, salt and 2 cups all-purpose flour; beat until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate for 8 hours or overnight., Punch down dough. Turn onto a lightly floured surface; divide into 40 pieces. Shape each into a ball. Divide between two greased 13-in. x 9-in. baking pans. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Bake at 375° for 15-20 minutes or until golden brown; brush with melted butter.

HONEY WHEAT POTATO ROLLS

Steps:

• Soften yeast in warm water with honey until foamy in mixer bowl equipped with dough hook.
• Add remaining ingredients and let mixer knead the dough hook for five minutes. Dough will be soft.
• Cover and place in warm place until risen to double. You can also cover and let it rise slowly in refrigerator for up to 24 hours.
• Punch down and shape into 24 rolls. Place side by side in greased 13 by 9 pan.
• Cover and let rise again until doubled in size.
• Bake at 400 degrees for 10 minutes then lower oven to 350 for an additional 12-15 minutes.

POTATO PAN ROLLS (WITH HONEY)

Steps:

• In a saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 mins or until tender.
• Drain, reserving 1 cup cooking liquid; cool liquid to 110-115 degrees. Mash potatoes, set aside 1 cup of potatoes to cool to 110-115 degrees. (save remaining potatoes for another use).
• In a mixing bowl, dissolve yeast and sugar in cooled potato liquid; let stand for 5 minutes.
• Add mashed potatoes, butter, honey, oil, eggs, salt and 1 1/2 cups flour; beat until smooth.
• Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic 6-8 minutes.
• Place in a greased bowl, turning once to grease top; cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down and turn onto a floured surface; divide into 30 pieces and shape each into a ball.
• Place 10 balls each in three greased 9" round baking pans.
• Cover and let rise until doubled, about 30 minutes.
• Bake at 400 for 20-25 minutes.